In this latest edition, the culinary genius continues his research with relentless fascination for the origins of food culture. With his elBullifoundation he engages with experts such as archaeologists, anthropologists, historians and chefs to help piece together the past, and the evolution of our relationship with food over time.
The book is easily navigable, divided into the four essential stages of food evolution, from the pre-fire Palaeolithic era and the discovery of fire for cooking, to the settling down of nomadic hunter-gatherers with livestock and farms, and the invention of pottery, which revolutionised the way we cook and eat. Slowly the pieces become recognisable as the history of fine-dining, and the pursuit of food as pleasure.
Diagram showing the percentage of energy consumed by the brain at rest as it increased markedly with each new species.
The team at Don Julio have taken over an unloved corner of Buenos Aires. Organic produce harvested at the community-focused urban garden Huerta Luna de Enfrente will exclusively benefit local soup kitchens. Read on for the full story.